Citrusy Tequila Chicken Thighs Recipes
SKILLET CILANTRO LIME CHICKEN THIGHS RECIPE
Boneless cilantro lime chicken thighs seared in a cast iron skillet and then sauteed in a honey-based cilantro and lime marinade.
Provided by Shawn Williams
Categories Dinner
Time 25m
Number Of Ingredients 10
Steps:
- Combine cilantro lime sauce ingredients in a bowl, whisk until combined. Set aside.
- Season chicken thighs liberally with salt and pepper. Heat olive oil in cast iron skillet on medium heat. Once warm, add the chicken and sear for about 6-8 minutes. Flip and sear for an additional 6-8 minutes. See note below.
- Add the cilantro lime sauce, let sauce simmer until thickened, about 2-3 minutes. Flip the chicken in the sauce until well coated. Garnish with additional cilantro if desired and serve.
Nutrition Facts : ServingSize About 1 chicken thigh, Calories 281 calories, Sugar 17.6g, Sodium 586mg, Fat 8.2g, SaturatedFat 2.2g, Carbohydrate 18.8g, Fiber 0.2g, Protein 32.4g, Cholesterol 97mg
TEQUILA CITRUS CHICKEN
Steps:
- Combine the tequila, lime juice, orange juice, lemon juice, chili powder, jalapeño pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
- Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly with aluminum foil and allow to rest for 5 minutes. Serve hot or at room temperature.
CITRUSY TEQUILA CHICKEN THIGHS
Categories Chicken Grill/Barbecue
Number Of Ingredients 15
Steps:
- Chicken: 1. Place orange juice, lime juice, tequila, canola oil, salt and pepper in a large resealable plastic bag. Add chicken and seal. Marinate in refrigerator for 4 hours or overnight. 2. Heat gas grill to medium-high or prep charcoal grill with medium-hot coals and set up one side for indirect grilling. Lightly coat grill rack with oil or nonstick cooking spray. 3. Remove chicken from plastic bag and pour marinade into a small saucepan. Boil for 1 minute and reserve. Place chicken on direct heat and grill for 5 minutes per side. Remove to indirect heat and grill for 20 minutes or until internal temperature reaches 160 degrees F on an instant-read thermometer. Baste every 5 minutes with the reserved marinade. Rice Salad: 4. In a large bowl, whisk olive oil, 3 tablespoons of the marinade and salt. Stir in rice, peppers, scallions and cilantro. Serve at room temperature with chicken.
RESTAURANT-STYLE TEQUILA LIME CHICKEN
This spicy, marinated broiled chicken dish is the same as that of a well-known restaurant chain's Tequila Lime Chicken. Enjoy! Serve with rice and pico de gallo salsa, if desired.
Provided by Robbie Rice
Categories World Cuisine Recipes Latin American Mexican
Time 2h50m
Yield 4
Number Of Ingredients 26
Steps:
- Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
- Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
- Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
- Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.
Nutrition Facts : Calories 1029.8 calories, Carbohydrate 68 g, Cholesterol 98.3 mg, Fat 64.9 g, Fiber 4.5 g, Protein 40.8 g, SaturatedFat 14.9 g, Sodium 2237.2 mg, Sugar 8.1 g
GRILLED CITRUSY TEQUILA CHICKEN THIGHES
This was a recipe I got from an orange growers cook book in Florida...Yummy
Provided by Pam Blais
Categories Chicken
Time 4h55m
Number Of Ingredients 6
Steps:
- 1. Place all ingredients except for chicken in a resealable bag. Add chicken and refrigerate for four hours or overnight.
- 2. Remove from refrigerator and place marinade into a saucepan and boil for one minutes.
- 3. Grill chicken for 5 minutes on each side and then 20 minutes more on each side, basting every 5 minutes with marinade.
More about "citrusy tequila chicken thighs recipes"
TEQUILA CITRUS CHICKEN THIGHS - A SOUTHERN FAIRYTALE
From asouthernfairytale.com
Estimated Reading Time 1 min
CITRUSY CHICKEN THIGHS RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 4 mins
- Place 4 skinless, boneless chicken thighs on a cutting board and pat dry with paper towels. Sprinkle all over with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 2 tsp. freshly ground black pepper, pressing gently to adhere. Using a Microplane, finely grate zest from 1 lemon and 2 limes over both sides of chicken, pressing again to adhere.
- Cut lemon and limes in half and squeeze juice through your hand or a sieve to catch the seeds into a small bowl; set aside. You should have about ½ cup juice total.
- Heat 1 Tbsp. plus 1½ tsp. vegetable oil in a large skillet set over medium-high. Arrange chicken in pan and cook until golden brown and cooked through, about 4–5 minutes per side. Transfer chicken to a plate.
- Add citrus juice to same skillet and cook, scraping up any brown bits stuck to bottom of pan with a wooden spoon, until slightly reduced, about 30 seconds. Pour over chicken. Serve with Trini Stewed Eggplant.
CITRUS-MARINATED CHICKEN THIGHS RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 50 secs
- Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse purée forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes.
- Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 12–15 minutes longer. Serve chicken with reserved marinade and scallions.
TEQUILA-GLAZED GRILLED CHICKEN THIGHS RECIPE | MYRECIPES
From myrecipes.com
5/5 (47)Total Time 1 hrServings 6
- Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).
- Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.
- Place chicken on grill rack coated with cooking spray over right burner (direct heat). Cover and grill for 5 minutes on each side, basting occasionally with juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.
TEQUILA-MARINATED CHICKEN THIGHS | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (7)Total Time 5 hrs 5 mins
- Place chicken in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together orange juice, tequila, lime juice, chipotle pepper, oregano, garlic, salt, and black pepper. Pour over chicken in bag; seal bag. Turn to coat chicken. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.
- Drain chicken, reserving marinade. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken, meaty sides down, on grill rack over pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (180°F), turning and brushing once with reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken on grill rack over the burner that is turned off. Grill as directed.) Discard any remaining marinade.
BAKED TEQUILA LIME CHICKEN - GIRL AND THE KITCHEN
From girlandthekitchen.com
Estimated Reading Time 6 mins
CITRUS MARINATED CHICKEN THIGHS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
Estimated Reading Time 2 mins
- Combine all the marinade ingredients in a medium bowl. Place chicken thighs in a large resealable plastic bag and pour in marinade. Press out as much air as possible, seal and refrigerate at least 2 hours or up to 12 hours.
- Place oven rack in top third of oven and preheat oven to 425F. Remove chicken from bag and on to a foil lined, rimmed baking sheet. Transfer marinade to a small saucepan and stir 1 tsp cornstarch to mixture. Roast chicken until cooked through, about 30 minutes, depending on the size of your chicken thighs.
- When chicken is almost done, bring sauce to a boil in the saucepan, then simmer until slightly reduced and thickened. Spoon over chicken, to serve. Nice with rice and a green vegetable.
THIGHS AND BREASTS... THEY REALLY ARE THE BEST PARTS ...
From foodieish.com
Estimated Reading Time 4 mins
- Preheat oven to 425. Prepare chicken by rubbing salt and pepper on both sides of each thigh and place on rimmed baking sheet skin-side down. Place in the oven and bake 20 minutes.
- Meanwhile, create the glaze by combine citrus juices in a measuring cup. You want about 3/4 cup of juice. Add ginger, garlic, crushed red pepper, soy sauce, and vinegar.
- Pour juice mixture into a medium saucepan and bring to a simmer over medium heat and cook 5 minutes. Add marmalade and stir to combine. Bring back to a simmer. Sauce will begin to thicken, however you may need to add a little thickener to help it along. If so, in a small cup combine cornstarch with water to create a slurry. Add 1 tbsp of your slurry to the glaze at a time, stirring in between additions until your glaze is thickened to your liking.
- Brush glaze on the thighs and flip them over (skin-side up) and drain any grease from the baking sheet. Brush glaze on the skin-side and bake for an additional 20-25 minutes or until the skin is crispy, brushing glaze on every 7-10 minutes or so.
TEQUILA LIME CHICKEN THIGHS - CAKE 'N KNIFE
From cakenknife.com
3.9/5 (10)Category GrillingServings 4Total Time 2 hrs 25 mins
- In a medium bowl, combine lime juice, honey, tequila, garlic powder, black pepper, Sriracha, salt and chopped cilantro for the chicken. Whisk until well combined.
- Add chicken thighs to a large ziplock bag. Pour in marinade and seal. Shake up the bag so that all of the thighs are covered well with the marinade. Marinade for at least 2 hours, up to overnight.
- While the grill heats up, bring ingredients for the glaze to a boil. Reduce to a simmer and keep warm over low heat.
GRILLED CITRUS TEQUILA CHICKEN TACOS RECIPE BY THE DAILY ...
From thedailymeal.com
4.8/5
- Step 1: Start by cutting up 2 pounds of chicken into 2-inch pieces and placing them into a large zip-top bag.
- Step 2: Make the marinade by placing 1 cup orange jucie, 1/3 cup tequila, 1/4 cup cilantro, 4 garlic cloves, 1 green onion, 1 serrano chile, juice of 2 limes, 1 tablespoon olive oil, 1/4 teaspoon black pepper, 1/2 teaspoon cumin and 2 teaspoons salt into a blender and blending on high for 20-30 seconds, until the marinade is fairly smooth.
- Step 3: Pour the marinade into the bag with the chicken, seal up the bag while pressing out any extra air, and place in the refrigerator to marinade for at least 1 hour but preferably 6-8.
- Step 4: Preheat your grill to medium high and skewer the pieces of meat onto a stainless steel skewer. Grill for 3-4 minutes per side for chicken breast (4-5 minutes for chicken thighs), with the top open, until the chicken has some char and color on it and the internal temperature has reached 165ºF. Let the chicken rest for 10 minutes before cutting it up and serving on a warm corn tortilla with salsa, fresh onion, and grilled corn.
CITRUSY TEQUILA CHICKEN THIGHS | PARENTS
From parents.com
- Place orange juice, lime juice, tequila, canola oil, salt and pepper in a large resealable plastic bag. Add chicken and seal. Marinate in refrigerator for 4 hours or overnight.
- In a large bowl, whisk olive oil, 3 tablespoons of the marinade and salt. Stir in rice, peppers, scallions and cilantro. Serve at room temperature with chicken.
TEQUILA-LIME CHICKEN THIGHS - RECIPE - FINECOOKING
From finecooking.com
4.9/5 (4)Servings 4Cuisine Latin AmericanCategory Main Course
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